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Method

Heat the oil in heavy-bottomed pot over medium heat. Add the onion, bell pepper, ginger and garlic and cook 5 minutes. Add the remaining ingredients and bring to a gentle simmer. Simmer the mixture, stirring often, until thick enough to mound on a spoon, about 35 minutes.

Divide chutney among 7 sterilized 250ml canning jars. (If you have any leftover chutney, keep it in the refrigerator and use it within a week or so.) Wipe rims clean and set the sterilized lids on top. Apply screwbands until fingertip-tight.